July 7 - What's in the box
Artisan Lettuce, Broccoli, Zucchini, Collards, Dandelions, Snap Peas, Fresh Garlic, Fresh Onion, HERBS, Local Hudson Valley Farms (IPM/Not organic) FRUIT and Greenhouse Tomatoes
Greetings from the Hudson Valley. Welcome back for those who have been with us and Welcome to the Farm Share program if you are first time! Everything in the farm share is fresh. If you find your greens have wilted, wash them (let them drink) and put them in the fridge. They will be fine. Also, I’ve included a note about blanching your greens at the bottom.
Dandelion adds a punchy bitterness to salads when raw. If you add them to your salad, chop them fine. Raw dandelion greens are also packed with iron and are a good source of prebiotics. As mentioned, try blanching if you want to take some of the bitterness out of them. They season nicely with EVO, onion, garlic, dash lemon – add parmesan/white beans.
Artisan Lettuce: We grow 28 varieties of lettuce and they have been selected over many years looking for both tasty and colorful varieties. It is likely that you get a red and green. We have been picking frisee so if it is frilly and pretty green then that what you got. Lately I have been “seasoning” my olive oil with Lemon (squeeze juice into and put lemon slices in the olive oil) and it makes a simple dressing (adding herbs/crushed garlic is desirable, and this dressing can also be used to sauté your greens.
Zucchini: Baked, roasted, fried, sautéed, seared, steamed, or baked in a bread! This veggie is mild-flavored and can be enjoyed so many ways. The summer is long and there are hundreds of recipes for zucchini! This is a veg that we will be sending most weeks. We have 8 different varieties so there will be variations…but it is considered a summer staple. Try it with your morning eggs. It likes pairing with garlic, basil, and tomato, too.
Broccoli: we just started picking small broccoli heads and are happy to include this high-value item. They like to be kept COLD so get them in the fridge asap. You might get a purple broccoli. Brown fresh garlic and onion or shallot with EVO and sautee in broccoli. Don’t overcook.
Collards: Normally I’m a fan of lightly cooking veggies, but this is one green that can be cooked and seasoned in the southern soul tradition. It changes the flavor, slightly sweeter and with all the seasoning it is delicious. Also, blanching collards does help tenderize them and keep their color. After blanching (for 1-2 minutes), collards can be enjoyed lightly sautéed with your own seasoning.
Snap Peas: It is likely that you are going to get our green sugar snaps. You might get yellow or red which are “trial” varieties we are growing. Enjoy the whole pea. It might be worth your time to trim off the ends and pull of the string that runs down the middle of the pods. These sweet veggies stand on their own (w/ lemon EVO and salt), mix with other veggies, good in stir fries, they pair well with Asian seasoning. Eating raw is how I love them. Watch them on the stove, because the most important thing is to not overcook them. They hardly have to be cooked, just heated.
HUDSON VALLEY GROWN (IPM / not organic) FRUIT: We are excited to share with you from our farming friends a taste of Hudson Valley Fruit. Saunderskill Farm (11th generation farm) picked the blueberries this morning. Wilco Farms picked the raspberries. And our cousin Mark picked the cherries. Not enough to make a meal, but enough to enjoy the flavor and taste of the Hudson Valley. Until our tomatoes come in (and they will be here soon!!!...we are providing tomatoes from Chris’s Greenhouse, a young farmer who Amy works with.
Seasonings: For those who have been getting our farm share, you know we are big on including seasoning. We started harvesting fresh onions. They are not cured and should be used soon. Same with the fresh Garlic. You can use this garlic as you would regular garlic. You could also cure it and save for later but I don’t recommend it because there are so many dishes in your share that will enjoy the flavor of this fresh garlic. The Shallots in your share are stored from last year. Shallots, chopped finer than onions and sautéed golden brown can be added and in combination with any of the herbs to create a unique seasoning. Flowering Dill – You can use the flowers on your dill as garnish in a salad or throw them in your pickle brine. To maintain freshness, wrap in moist paper towel and store in vegetable crisper in the refrigerator, or store it in a jar of water as you would a bunch of flowers. Dill adds a note of light freshness and flavor to your dish. If you want to brighten up your collards, try dill. Traditional/Italian Basil will make a delicious pesto (throw the leaves in your food processor with garlic, EVO, pine nuts/stripped roasted almond (my twist!), salt and pepper, and voila: pesto!. Basil loves EVO, garlic and will provide a soft flavoring to your greens, and salad. Note: Basil does not like cold temp, cut stem bottle and put in water until you are ready to use. Mexican Mint Marigold can be substituted for French Tarragon. Swiss chard sautéed with scallion, garlic, and tarragon tossed with pasta. Add the fresh leaves to chicken and fish dishes, soups and summer salads.
Note about cooking greens: Blanching Greens takes some of the bitterness out, softens them up, and helps retain color and vitamins and it is a must if you are freezing your greens. Blanch greens in a large pot of boiling salted water. Time varies from 15 seconds (tender greens) to 2 minutes (kale/collards), then drain and cool with cold water Also, stems of your greens can be prepared in lots of ways, but for your Collards they should be blanched and cooked well. Stems of collards are fibrous and need to be cooked longer. They can be seasoned and added back into your collard dish or eaten as a side, in pasta, etc.
Sometimes we will have to make last minute substitutions so the list may not be 100% correct. We look forward to growing for you and thank you for supporting local Hudson Valley farms!